Guacamole Salad

Name: Guacamole Salad
Prep time: 1 min
Cook time: 45 min
Yield: 6 servings
Ingredients: 1 yellow bell pepper, seeded and chopped (about 1/2-inch pieces); 1 (15-ounce) can black beans, rinsed and drained; 1 medium garlic clove, finely minced; 1 pint grape tomatoes, halved; 1/8 teaspoon ground cayenne pepper; 2 ripe Hass avocados, seeded, peeled, and diced (about 1/2-inch pieces); 1 jalapeno pepper, seeded and minced; 1 teaspoon kosher salt; 1/4 cup freshly squeezed lime juice (from about 2 limes); 1/2 teaspoon freshly grated lime zest; 1/4 cup extra-virgin olive oil; 1/4 cup small diced red onion; 1/2 teaspoon freshly ground black pepper

Ready: 45 min

Servings: 6 servings

Calories: 278.02

Ingredients

1 1/2 teaspoon freshly ground black pepper
2 1 (15-ounce) can black beans, rinsed and drained
3 1 medium garlic clove, finely minced
4 1 pint grape tomatoes, halved
5 1/8 teaspoon ground cayenne pepper
6 2 ripe Hass avocados, seeded, peeled, and diced (about 1/2-inch pieces)
7 1 jalapeno pepper, seeded and minced
8 1 teaspoon kosher salt
9 1/4 cup freshly squeezed lime juice (from about 2 limes)
10 1/2 teaspoon freshly grated lime zest
11 1/4 cup extra-virgin olive oil
12 1/4 cup small diced red onion
13 1 yellow bell pepper, seeded and chopped (about 1/2-inch pieces)

Directions

1
Place the tomatoes, yellow pepper, black beans, red onion, jalapeno peppers, and lime zest in a large bowl.
2
Whisk together the lime juice, olive oil, salt, black pepper, garlic, and cayenne pepper and pour over the vegetables. Toss well. This mixture can be refrigerated for 3-4 hours before serving.Just before you’re ready to serve the salad, fold the avocados into the salad. Check the seasoning, adding salt and pepper to taste if needed, and serve at room temperature.

Nutrition per serving

278.02 Calories

23.71g Carbs

6.7g Protein

19.29g Fat

Allergens

milk egg fish wheat sesame

Guacamole Salad

Directions

Nutrition per serving

Tags

Allergens